The content of tartaric acid in the finished wine not to be less than 1,500 ppm weight by volume. n/a (d) Grape juice (d) Acidity regulator (d) Good Manufacturing Practice n/a (e) Ice cream mix; Ice ...

A STUDY of the physico-chemical properties of mixtures of pyridine and acetic acid in all proportions ranging from 0 to 100 per cent by various workers and very recently by us 1 showed that the ...

Introduction: The identification of effective, selective biomarkers and therapeutics is dependent on truly deep, comprehensive analysis of proteomes at the proteoform level. Methods: Bovine serum ...

Peer ReviewDownload a summary of the editorial decision process including editorial decision letters, reviewer comments and author responses to feedback. Polymeric IgM immunoglobulins have high ...

School of Chemical & Biomolecular Engineering, Georgia Institute of Technology, Atlanta, Georgia 30332, United States Bioengineering Program, Georgia Institute of Technology, Atlanta, Georgia 30332, ...

The lysates were briefly sonicated followed by centrifugation. A small sample of lysate was withdrawn for estimation of the amount of protein in each sample by the BCA assay (Thermo Fisher Scientific) ...

Linoleic acid (18:2n6, LA) is the primary source of the essential n-6 PUFA, which is converted to arachidonic acid (20:4n6, AA) by desaturation and elongation via enzyme systems within the body ...